Having explained what pH is and why it matters, I am now going to tell you why you should be testing pH levels, whether in soil or water or even in food.
pH measures acidity and alkalinity; these levels determine the healthiness of what it is you’re testing, and can help you maximize the benefits you get.
Soil and water are very commonly pH tested because of their direct connection to us – we eat food that grows in soil and we drink water. For those in the agriculture industry, testing soil pH will definitely give you more control over the quality of crop you grow.
Bridgette Lawson from permaculturenews.org describes how soil pH affects the quality of your produce:
What Are Soil pH Testing Kits and Why They Are an Invaluable Tool
Soil pH is an important factor because it greatly affects the availability of various nutrients to the plants. The reason, is different pH levels change the chemical forms of the nutrient. Not all chemical forms of a particular nutrient can be absorbed by the plants.
For example, in ph 6-8 the highest concentrations of dissolved nitrogen will be present in the soil. Outside this range, the concentration of dissolved nitrogen will be less than ideal. Another example is about the phosphorus availability. Phosphorus is only available for plants in the soil pH range 6.0 to 7.5.
To avoid plant nutrient deficiencies, it’s important to monitor and control the soil pH levels. This way, we can maintain the health of our crops. If we can continuously monitor the soil pH, we can also make quick and necessary adjustments.
Water, too, is vital for health. Water that is leaning too far to either side of the pH scale can be very bad for you and for any plants or animals nurtured by that water.
If you have an aquarium, a vegetable garden, an aquatic garden, or collect rainwater, testing pH will be beneficial to you. Also if you just want to test the pH of the water coming from your tap.
From NutrientsReview.com, this article explains acidity and alkalinity in drinking water:
Water pH and Hardness
Acidic water (pH <6) may leach toxic metals, such as lead and copper, from pipes and cause metallic or bitter taste in mouth.
Carbonated water pH is 3-4. Carbonated water may cause transient bloating in some people but other than that it has no known side effects […]
Alkaline water at pH >8 may have a soda-like taste.
Most tap water has pH between 6.5 and 8.5, but some municipal water suppliers may raise the pH of water to 9 to prevent plumbing corrosion. Hard water, which is high in calcium and/or magnesium, is usually more alkaline than soft water.
There seems to be no convincing evidence about health benefits or dangers of drinking alkaline water.
Drinking water can be made:
- more alkaline by adding baking soda, soda ash, potassium carbonate, sodium hydroxide, calcite or lime or calcium carbonate, or magnesium oxide
- more acidic by adding white vinegar or acetic, citric, nitric, hydrochloric, sulfuric or phosphoric acid.
Just as in water, pH in food directly relates to our health and wellbeing. It also, of course, affects the taste of food, so testing pH can be beneficial to butchers, chefs, bakers, and anyone else involved in bringing food to the table.
Kyle Hildebrant from Our Daily Brine gives some examples of where pH levels in food could be measured:
The Guide to pH Measurement in Food and Drink
Quality of Meats
pH levels can be used to determine the quality of meats. For example, pork with a pH of 5.6 to 6.0 is indicative of a pig raised well and stress free, while pork with a pH of 4.9 to 5.5 indicates a pig raised poorly and/or stressed at slaughter.
Salami
Meat used to make fermented products should be below pH 5.8. Salami should be fermented to pH 5.3 or below to protect against the growth of Staphylococcus aureus. pH can also be utilized to achieve and measure the desired sourness and resulting flavor in a finished product.
Cheese
pH offers an indication of contamination from bacteria or chemicals. Milk is typically in the range of pH 6.5 to 6.7. Values above this range may suggest illness in the cow, while values below this range may indicate that lactic acid fermentation has begun. Low pH will render a cheese devoid of shape, while high pH will produce a brittle, crumbly cheese.
Yogurt
Cultured milk must be brought to a pH value of 4.6 or lower before being cooled. Fruits added must be of the same pH, or the yogurt needs to be further acidified to compensate for more basic fruits.
Fermented Vegetables
In fermented vegetables, the growth of Lactic-acid bacteria can be gauged by pH measurements. Fermented vegetables need to reach a pH of 4.6 or lower to inhibit undesirable bacterial growth.
Wine
A pH between 3.0 and 4.0 is optimal for most wines. Understanding pH prevents spoilage by inhibiting microbial growth. pH levels are used to influence the appearance, aroma, and taste of wine.
Breads and Pastas
The acidity of the water used in baking affects the finished product. A slightly acidic (<7.0 pH) water is desirable. Batter should be acidified to pH 4.6 or lower, or kept under refrigeration, to ensure pathogens are not multiplied. Yeast prefer the slightly acidic conditions of a pH range of 4.5 to 6.0.
pH affects a lot more than you may have realized, and almost everyone has a reason to be testing pH. It’s good for your health and if you’re in any industry where pH can make a difference, it’s good for your business too.
The post The Basics of pH Part 2: Why You Should Test pH Levels appeared first on HvacSupplies.
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